Chiles Rellenos In Tomato Broth

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This recipe is by rick bayless and are the best chiles rellenos on the planet.

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Steps

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Brown onions in lard.

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Add tomatoes , cinnamon and pepper.

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Cook briskly until sauce becomes the consistency of a thick tomato sauce.

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Add stock , simmer partially covered for 45 minutes.

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Stuff chiles with cheese and hold together with skewers.

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Batter: beat whites to stiff peaks with 1 / 2 tsp salt.

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Beat in yolks 2 at a time until well incorporated.

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Beat in flour.

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Dust chiles with flour and dip quickly into batter then lay in 350 degree oil.

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Baste tops with hot oil.

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When they are golden on bottom , turn over and cook other side.

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Drain.

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Once all chiles have cooled at least 5 minutes , put on sheet pan with parchment , slip out the skewer , and bake at 400 for 15 minutes.

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To serve , place a pool of sauce in a bowl and top with a chile.

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The oil can then be used to cook the chiles.

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Ingredients

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white onions, lard, tomatoes with juice, cinnamon, black pepper, chicken stock, poblano peppers, monterey jack cheese, vegetable oil, skewers, eggs, salt, flour, cilantro